- 80 min
Chocolate Cake with Fresco Spalmabile and Mandarin Oranges
For the chocolate sponge cake:
150 g “00” flour
150 g sugar
70 g unsweetened cocoa powder
1 packet yeast
1 packet vanilla
1 pinch of salt
For the filling:
2 packages Fresco Spalmabile
2-3 mandarin oranges
1 teaspoon sugar
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Begin by making the chocolate sponge cake.
Beat the eggs extensively with the sugar in a large bowl, adding a pinch of salt. In a separate bowl, sift the flour and cocoa and add them slowly to the bowl with the yeast and vanilla. Stir well until the mixture has no lumps.
Butter and flour a cake pan and pour in the mixture. Place the pan in an oven preheated to 180°C for about 30 minutes. Use a toothpick to check for doneness. When it's ready, let cool for about 45 minutes.
Tip: for a tall cake with several layers, use a pan with a smaller circumference.
In the meantime, make the filling.
Squeeze a mandarin orange, strain the juice and heat it on low with 100 g of sugar to make a syrup and combine it with the Fresco Spalmabile in a bowl. Stir well until you have a soft, creamy mixture.
When the sponge cake has cooled, cut it into layers.
Using a small knife, carve a line around the circumference of the sponge cake to mark the area where you'll make the cut. Insert the blade of a longer knife and follow the line trying not to tilt the blade. Cut through the sponge cake completely until you have two or more discs.
Fill each layer with the mandarin-flavoured Fresco Spalmabile saving a larger amount for the first layer. Add mandarin orange slices for decoration.
Tip: you can add mixed berry jam to the layers along with the filling.